Recipe(tried): Main Dishes Using Feta

Greek Pasta with Feta
Recipe By : Houston Chronicle-1/6/99
Serving Size : 4

8 ounces bow-tie pasta
1 tablespoon olive oil
1/2 red onion -- cut in thin strips
5 cloves garlic -- minced
1 green bell pepper -- diced
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1 (15oz) can whole tomatoes -- drained
1 (15oz) can cannellini beans -- drained
4 ounces feta cheese -- crumbled
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to pkg. directions. Drain but do not rinse.

Heat oil in skillet over med-high heat. Add onion and garlic and saute, stirring occasionally, 5 min. Add green pepper, thyme, rosemary, and marjoram;
saute 2 min. more.

Add tomatoes and beans and saute 2 min. Remove pan from heat. Stir in feta, lemon juice, zest, salt and pepper. Let stand 2-3 min. before tossing with pasta.

Chicken Fajita Feta-Chini
Recipe By : Houston Chronicle
Serving Size : 8

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano leaves
2 tablespoons fresh lime juice
3 boned and skinned chicken breast halves -- cut in 2x1/2" strips
2 tablespoons olive oil -- divided
2 cups red, green and yellow bell peppers -- cut in strips
1 medium onion -- sliced
1 cup salsa
6 ounces feta, crunbled -- divided
8 ounces fettucine -- cooked and drained

In a med. bowl, combine chili powder, cumin, oregano, and lime juice. Add chicken and stir to coat. Heat 1 tbl oil in large nonstick skillet over med. heat. Add chicken; cook and stir for 5 min., or until cooked through. Remove
from skillet. Add remaining tbl oil, pepper strips, and onion to skillet. Cook and stir 4 min., or until crisp tender. Stir in salsa; bring to a boil. Add chicken and 3/4 cup feta. Spoon mixture over hot fettuccine. Sprinkle with remaining feta. Toss before serving.

Shrimp with Tomato & Feta
Recipe By : Bon Appetit-9/98
Serving Size : 4

1/2 cup chopped onion
2 tablespoons extra-virgin olive oil
1 (28oz)can Italian-style plum tomatoes -- drained and chopped
1/3 cup dry white wine
2 teaspoons dried oregano leaves
3/4 pound med. shrimp -- cleaned
1 (4oz) pkg crumbled feta cheese
2 tablespoons chopped fresh parsley
1 (5.8oz) pkg "Near East" brand Roasted garlic and olive oil
couscous or 1 (6.9oz) rice pilaf mix, prepared as directed

Cook and stir onion in oil in large skillet over med. heat 3 min. Add tomatoes, wine and oregano. Reduce heat to low; simmer 5 min. or until thickened. Add shrimp. Cook 3 min., stirring frequently, until shrimp are pink. Sprinkle with cheese, simmer 1 min. Stir in parsley. Serve with couscous or rice.

NOTES : I added a large clove of garlic